Blueberry Crumble Muffins
Recipe type: Dessert
Cuisine: Kosher
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ⅓ cup oil
  • 1 egg
  • ½ cup milk (or non-dairy milk)
  • ¾ cup sugar
  • 2 teaspoon vanilla extract
  • 1½ cups flour
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup fresh or frozen blueberries (do not thaw)
  • 1 tablespoon flour
  • ½ cup oats
  • ½ cup flour
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter or margarine at room temp or oil.
  • 1 cup confectioners’ sugar
  • 2 teaspoon lemons juice
  • 1 teaspoon milk
  1. Preheat oven to 400º F/200°C. Line a standard muffin tin with paper liners.
  2. In a bowl, whisk together oil, egg, milk, sugar, and vanilla and set aside.
  3. In a large bowl, mix together flour, salt, baking powder, and cinnamon. Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Mix together until just combined.
  4. In a small bowl toss the blueberries with flour. This will help prevent them from sinking to the bottom of the muffins during baking. Gently fold the flour-coated blueberries into the batter.
  5. In a bowl, mix together the dry ingredients for the topping. Add the butter/oil and mix with your fingers until you have large crumbs.
  6. Scoop the muffin batter into prepared tins and generously pack the crumb topping on top.
  7. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Meanwhile, prepare the glaze. Combine all ingredients, adding milk until you have a drizzle consistency. Allow the muffins to cool before drizzling them with the glaze.
Recipe by Between Carpools at